Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I can't eat much pasta because I have to watch my carb intake, so I have become very creative with spaghetti squash. This is a delicious side dish that pairs well with any sort of roasted meat or steak. You can also make it into a main dish by adding leftover meat or Italian sausage and a little mozzarella or Parmesan cheese. Another delicious choice would be to add sauteed shrimp, steamed broccoli florets, or asparagus.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

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  • Place spaghetti squash, cut-side down, on the prepared baking sheet.

  • Bake in the preheated oven until skin can easily be pierced with a fork and spaghetti squash is tender, 45 to 60 minutes. Remove from oven and allow to rest until cool enough to handle. Scrape out flesh with a fork and discard skins.

  • Toss baked, hot squash with olive oil, garlic, salt, and pepper. Sprinkle with fresh basil and Parmesan cheese.

Nutrition Facts

70 calories; protein 1.2g; carbohydrates 5g; fat 5.4g; cholesterol 1.5mg; sodium 103.7mg. Full Nutrition
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